Dutch Poffertjes: Easy Mini Pancakes

Poffertjes are small, fluffy Dutch pancakes made from flour, yeast, warm milk, and a little sugar. They cook quickly in a special poffertjes pan, turning into soft, pillowy bites. I love making these when I’m craving something quick and fun, and you’ll want them too because they’re simple, warm, and perfect for a sweet breakfast or snack.

These are a well-known Dutch street food you’ll see at markets and fairs. Recently, they’ve been getting a lot of attention on TikTok, often served piled with fresh fruit, Nutella, or Biscoff spread. At busy markets, it’s not unusual to see long lines of tourists waiting for a portion.

Traditionally, though, poffertjes are kept simple. They’re served warm with powdered sugar and a little butter. That’s still my favorite way to eat them. They work well for weekend breakfasts, a quick treat, or as part of a brunch table.

What Pan to Use for Poffertjes

If you want to make poffertjes at home, you’ll need a special pan. A poffertjes pan has shallow round cavities that help create their shape. It’s similar to a takoyaki pan or an aebleskiver pan, so those can work as substitutes if you already have one of those.

You can find traditional stovetop pans, as well as electric versions. If you ever visit the Netherlands, it’s worth picking one up, they’re usually much cheaper here. I also see them often in thrift shops for just a few euros, so that’s a good place to check.

How to Make Dutch Poffertjes

Poffertjes start by mixing warm milk with yeast, then stirring in flour, sugar, salt, and an egg to make a smooth batter. The batter rises for about an hour before cooking in a poffertjes pan, where they puff up and flip easily.

Continue below for the full recipe with ingredients and step-by-step instructions.

Yeast vs Baking Powder in Poffertjes

Traditional Dutch poffertjes are made with yeast, which gives them their light texture and a slight chew. The batter is left to rise before cooking, and that step really makes a difference.

Some newer versions use baking powder instead. It’s faster, but the texture is different, more like small pancakes and less chewy.

Originally, poffertjes were made with a mix of buckwheat flour and regular flour. The buckwheat added a mild nutty flavor and made them a bit more dense. These days, most recipes use only regular flour, which gives a lighter result.

If you want to try a more traditional version, you can replace part of the flour with buckwheat, for example a 50/50 or 25/75 mix. But using only regular flour is what most people do now, and it works well.

If you like Dutch food, take a look at my other Dutch recipes for more ideas.